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Cabbage Kootu (Cabbage lentil dish)

Kootu is a vegetable lentil dish that comes together in a semi solid taste, that is less runny than the regular curries, and not as dry as the fries and dries. All of them will have a variation of lentiland vegetables in them. This dish uses cabbage and channa dhal.

What I used: Serves 4 as a side dish for rice/chapathi

2 tsp dhanya/cilantro seeds

½ tsp pepper seeds

½ tsp jeera/cumin

2-4 red chilies (depending on how spicy you want)

2 tsp fresh/dry coconut

1 cup channa dhal

3 cups chopped/shredded cabbage

2 tsp oil

A sprig of curry leaves

¼ tsp mustard seeds

1 small onion chopped

1 small tomato chopped

½ tsp grated fresh ginger

Pinch of hing/asafoetida

Soak the dhal in ample water for 15-30 minutes. Cook it until it is nearly done, but has not gotten soft. Set aside.

Dry roast the cilantro, pepper, cumin and red chilies until you can smell the aroma, add in the coconut and set aside to cool. Grind it to a fine paste with some water.

In a saucepan, add oil and heat it on medium-high. When it shimmers, add the curry leaves and mustard. When the splattering subsides, add in the grated ginger and onions. Roast for a minute, add in the tomatoes and cook until soft. Add the ground masala paste and let it boil for a few minutes. Add the cooked dhal and cabbage into it and cook covered on low heat for about 7-10 minutes until the dhal is soft enough to eat. Sprinkle a little hing and serve hot with rice or chapathis. Enjoy!

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…